Title: Poached Salmon
Categories: Seafood, Syd's book, Holiday
Yield: 4 Servings

2 lb Salmon Fillets
2 tb Chopped Scallions
1 c Dry White Wine
Salt To Taste
White Pepper To Taste
4 Lemon Wedges

Scrape away white film on skin side of salmon fillets. Cut fillets into 4
pieces about 8 ounces each. Scatter scallions in a large skillet wide
enough to fit fillets in single layer. Butter one side of a piece of
aluminum foil as large as the skillet. Pour wine into skillet and heat to
simmering. Sprinkle salmon lightly with salt and pepper. Gently slip
fillets into wine. Add cold water if needed to partially submerge fillets.
Place foil, buttered side down, on fish. Simmer very gently until tops of
fillets are opaque and nearly firm, 8-10 minutes. Remove from heat and let
cool in liquid at least 10 minutes. Salmon can be served warm or at room
temperature. To serve, drain fillets using a large slotted spatula, and
place on dinner plates. From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip